Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing

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   For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper.

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   Let sit while potatoes boil to allow the flavors to meld.

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   For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper.

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   Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes.

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   Transfer to a bowl and immediately cover with plastic wrap.

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   Let sit and steam for at least 15 minutes and up to a few hours.

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   Transfer to a cutting board and remove the skin and seeds.

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   Thinly slice the poblanos and set aside.

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   While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water.

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    Add 2 tablespoons salt to the water and bring to a boil over

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    high heat.

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    Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the

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    potatoes).

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    Drain and let cool for at least 5 minutes on a cutting board.

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    Cut the potatoes into 1-inch dice.

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    Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer.

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    Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom.

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    Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.

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    Transfer the potatoes to a bowl, add the chiles, radicchio and dressing and stir gently to combine.

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    Fold in the cilantro and green onions and serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.